Barley Chicken And Fig Salad Recipes

BARLEY, CHICKEN, AND FIG SALAD

Barley, Chicken, and Fig Salad image

Nutty, high-fiber barley becomes even more compelling with the addition of sweet figs and chicken in this Barley, Chicken, and Fig Salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 14

Ingredients

6 cups water
1 medium onion, quartered
1 bunch fresh lemon thyme
1 finger chile or other spicy chile, halved lengthwise and seeded
1 tablespoon whole black peppercorns
2 garlic cloves, crushed
12 ounces boneless, skinless chicken breasts
1 cup pearl barley
4 scallions, thinly sliced diagonally
1/4 cup plus 1 tablespoon fig-balsamic or aged balsamic vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound fresh Black Mission figs, quartered

Steps:

Bring water, onion, thyme, chile, peppercorns, and garlic to a gentle simmer in a medium pot. Add chicken, and simmer until cooked through, about 8 minutes. Transfer chicken to a plate, and let cool slightly.
Bring poaching liquid to a boil, and cook until reduced to 3 1/2 cups, about 10 minutes. Strain through a fine sieve into a medium saucepan, pressing on solids to extract liquid. Discard solids.
Bring liquid to a boil. Add barley, and simmer until liquid is absorbed and barley is tender, 30 to 40 minutes. Transfer to a large bowl, and let cool.
Shred chicken into bite-size pieces. Toss with barley, scallions, vinegar, oil, salt, and pepper. Gently stir in figs, and serve immediately.

Nutrition Facts : Calories 306 g, Cholesterol 33 g, Fiber 8 g, Protein 18 g, SaturatedFat 1 g, Sodium 421 g

CHICKEN AND BARLEY BAKE

Chicken and Barley Bake image

Make and share this Chicken and Barley Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup water
1 cup chopped onion
3/4 cup chopped carrot
1/2 cup uncooked pearl barley
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon poultry seasoning
1 -1 1/4 lb skinless chicken thigh
salt
black pepper

Steps:

In a medium saucepan, combine the first 8 ingredients.
Bring to a boil; lower heat, cover, and simmer 10 minutes.
Transfer hot barley mixture to an ungreased 2-quart baking dish.
Place the chicken on top of barley mixture.
Sprinkle chicken with salt and pepper.
Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8

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